Antioxidant activities of chicken bone peptide fractions and their Maillard reaction products: Effects of different molecular weight distributions-Reference-Cited by-同舟云学术

Antioxidant activities of chicken bone peptide fractions and their Maillard reaction products: Effects of different molecular weight distributions

Published:2017-06-05 Issue:sup1 Volume:20 Page:S457-S466
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Nie Xiaohua¹,Xu Dan¹,Zhao Liming²,Meng Xianghe¹

Affiliation:

1. Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, Zhejiang, China

2. State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry, East China University of Science and Technology, Shanghai, China

Funder

National nature Science Foundation of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1299176

Reference29 articles.

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4. Jamdar, S.N.; Rajalakshmi, V.; Pednekar, M.D.; Juan, F.; Yardi, V.; Sharma, A. Influence of Degree of Hydrolysis on Functional Properties, Antioxidant Activity and ACE Inhibitory Activity of Peanut Protein Hydrolysate. Food Chemistry 2010, 121, 178–184.

5. Purification of chicken breast protein hydrolysate and analysis of its antioxidant activity

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